Wine Pairing & Recipes: Black Brut – Chicken Tortilla Soup

Posted on September 2, 2009

Here’s a recent recipe submitted by a fellow Argyler and fan of our 100% Pinot Noir Black Brut. If you’ve got wine-related recipes of your own and you’d like to share, let us know!

Chicken Tortilla Soup:
• 2 tablespoons extra-virgin olive oil
• 2 medium white onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and minced
• 4 ripe large tomatoes, chopped
• 2 quarts chicken stock (approximate, more is ok), (options below)
• Sea salt and freshly ground black pepper
• Canola oil, for deep frying tortillas
• Corn tortillas, cut into strips (what ever width you prefer)
• 1 cooked chicken picked clean from the bones and shredded (options below)
• 2 avocados, pitted, peeled and sliced. Sprinkle with lime so they don’t brown.
• Cheese of your choosing (optional)
• Fresh cilantro chopped for garnish (optional)
• Lime cut into wedges just before serving
• Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil.
  Add the onions, jalapenos, and garlic and cook 5 minutes. Add the tomatoes and
  cook for about 15 minutes or until the vegetables are cooked down and pulpy.
  Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Add
  the chicken just before serving to warm it up.

• While the soup is simmering, heat 1-inch of canola oil in a skillet over medium-
  high heat. When the oil is near the smoking point, add the tortilla strips in
  batches, and fry until they are crisp. Remove to a paper towel-lined platter and
  sprinkle with salt while they are still hot.

• Ladle the hot soup into bowls and top with avocado, a squeeze of lime, and
  tortilla strips (and cheese if you choose). Garnish with cilantro if you wish.

• Chicken Stock option 1:
•   1 whole chicken (free range chicken is best but optional) don’t forget to remove the giblets
•   2 carrots cut in large chunks
•   3 celery stalks, cut in large chunks
•   2 large whit onions quartered
•   1 head of garlic, halved
•   1 turnip halved
•   1 small bunch of fresh thyme sprigs
•   2 bay leaves
•   1 teaspoon whole black peppercorns
• Place the chicken and vegetables in a large stockpot over medium heat. Pour in
  only enough cold water to cover (about 3 quarts); too much will make the broth
  taste weak. Toss in the thyme, bay leaves, peppercorns, and allow it to slowly
  come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 ½
  hours, partially covered, until the chicken is done. As it cooks, skim any
  impurities that rise to the surface; add a little more water if necessary to keep the
  chicken covered while simmering. Remove the chicken to a cutting board.
  When it’s cool enough to handle, discard the skin and bones and hand-shred the
  meat into a storage container. Carefully strain the stock through a fine sieve into
  another pot to remove the vegetable solids. I recommend that you make the
  stock the night before you are going to use it. Place the pot of stock in the sink
  or a larger vessel and surround it with ice to cool it down. Place it in the
  refrigerator over night. The next day the fat will be sitting on top and can easily
  be removed. Refrigerate the chicken as well. The stock will last up to a week in
  the refrigerator.
• Chicken Stock option 2:
• Buy a whole rotisserie roasted chicken from the grocery store. Hand pick the
  chicken when it is cool enough just as described above. Store it in the
  refrigerator until ready to use.

• Buy boxed chicken stock from the store. This method is nearly as good as the
  home made stock and works great in a pinch but if you are trying to impress
  someone use option 1.

Wine Pairing & Recipes: Black Brut – Black Berry Crisp

Posted on September 2, 2009

Here’s a recent recipe submitted by a fellow Argyler and fan of our 100% Pinot Noir Black Brut. If you’ve got wine-related recipes of your own and you’d like to share, let us know!

Black Berry crisp:
• 2 cups Flour
• 2 cups white sugar
• 2 cups milk
• 1/4 cup butter
• 4 cups black berries
• Melt butter in 9 x 13 pan in preheated oven. Mix first 3 ingredients together (will be lumpy) and pour over the melted butter. Pour fruit over the top. Bake at 350 for 45 minutes.
• Enjoy with a nice glass of Black Brut!

Wine Pairing & Recipes: Black Brut – Strawberry Brut

Posted on September 2, 2009

Here’s a recent recipe submitted by a fellow Argyler and fan of our 100% Pinot Noir Black Brut. If you’ve got wine-related recipes of your own and you’d like to share, let us know!

Strawberry Brut:
• 1 can frozen strawberry daquiri mix
• 1-2 (10oz.) cans of 7up, depending on taste
• 1 sliced lime
• 1 cup frozen strawberries
• Argyle Black Brut
• To prepare,slightly thaw frozen mix,add the 7up and stir. Add lime slices. Put three to four small(frozen) berries in glass, pour in approx. 2 oz. juice mix then add enough Black Brut to top off the glass. Cheers!

Wine Pairing & Recipes: Black Brut – Black Brut Float

Posted on August 25, 2009

Here’s a recent recipe submitted by a fellow Argyler and fan of our 100% Pinot Noir Black Brut. If you’ve got wine-related recipes of your own and you’d like to share, let us know!

Black Brut Float:
• Put a couple of scoops of Raspberry Sorbet in a glass.
• Pour Black Brut over the Sorbet & slush it up a bit (it tastes best when the Sorbet is slushy).
• Add a few fresh raspberries and a small wedge of pineapple.
• Top with fresh mint leaves.
• Pop in a straw, sip & enjoy!

« View Newer Posts